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Broccoli Salad Lightened Up

Course Salad, Side Dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Laura Doerr


  • 1 large bundle (head) broccoli, plus stems 3-4 cups
  • 8 slices crispy bacon cooked, crumbled
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cranberries
  • 1 cup Swiss cheese shredded
  • 1/4 cup scallions sliced

For the dressing

  • 1/2 cup olive or avocado oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 tsp onion powder
  • pinch salt
  • fresh cracked black pepper


  1. In a small bowl, whisk all of the dressing ingredients together and set aside.

  2. Chop the broccoli into small florets, but do not discard the stems. Add florets to a large bowl. Thinly slice some of the stems, about 1/2 cup or more, and add to the large bowl.

  3. Add crispy, cooked and crumbled bacon, sunflower seeds, dried cranberries, scallions, and Swiss cheese to the large bowl. Toss with desired amount of dressing and serve immediately.

Recipe Notes

If you are not serving right away, wait to add the bacon and dressing to the dish. It's much better with fresh crispy bacon!

The add-ins like cheese and nuts can really be measured however you like it, more or less. I love having just as many salad goodies as greens!

The salad is good leftover, you'll just lose the crispness of the fresh bacon, but the flavors are still great!